Apparently, my taste buds have reached adulthood. How else could you explain the fact that I am now willing and able to ingest brussel sprouts? I think I just like the char from grilling, however. I subsequently roasted them in the oven, and decided they still have a problem that way — they taste like what they are.
Did you know brussel sprouts grow on a stalk? Just look! Most people have never seen them that way. Maybe it will help you in a trivia game at a future point in time. If so, share your winnings, okay?
- Fresh brussel sprouts, halved or quartered
- Olive oil
- Orange-flavored Crystal Light
Halve or quarter your brussel sprouts. Gather the rest of your ingredients. Lightly coat the brussel sprouts with olive oil. Add a little sprinkle of Orange Crystal Light — not too much, because it is sweet, but you want to impart a slight citrus flavor. You can additionally add a little lemon or orange zest, if you like.
Add salt and pepper. Toss well. (If you use tongs, you don’t have to get your fingers dirty!)
Grill the little devils over medium high to high heat (I had them at 475 degrees), either outdoors or on an indoor grill. Turn when necessary to get even browning. Serve warm. Taste one before you spring them on others. Add more salt, pepper or Crystal Light, if you need to.
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